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Wednesday, January 20, 2010

Green tea (Matcha) sponge cake

After i success baked basic sponge cake(cocoa), I prefer to use the same recipe to bake other flavour of sponge cake. This time, i tried with green tea.

-Not sure why I can not have nice green colour, because I'm not using the special green tea powder for baking purposes or have to drop some green colouring ?Please let me know if you know the reason, much appreciate.

1. Mix green tea powder with milk until it become green tea paste, set aside.2. Beat whole egg + egg yolk, sugar and salt on HIGH speed till foamy.3. Add in syrup and continue beat on MEDIUM speed till double in volume and ribbon-like.4. Sift cake flour and baking soda, beat on LOW speed till mix well (about 20-30 beats).5. Add in corn oil, and mix well.6. With a spatula, take 1/3 of the batter and mix it with no (1) using hand whisk. Fill in this mixture with the remaining batter and combine well with spatula.7. Pour batter in a 7” round pan and bake 25-30mins at 180c.8. Remove from the oven and invert the pan immediately. Let cool completely before unmould.9. Slice the cake horizontally into 3 layers. Place one of the cake layers cut-side down on a cake plate.10. Spread the whipped cream over the layer. And follow by red bean paste to cover the whole layer.11. Repeat step 10 for the second cake layer. Top with the third layer.12. Decorate with your own creativity with whipped fresh cream and green tea powder (I followed to Happy Home Baking decoration)

36 comments:

ur green tea cake looks delicious . i also wondering why the green tea chiffon i made b4 ( green tea powder bought from Isetan~~imported from Japan abt 40g = RM20+-)not turn out as green as i expected. maybe the one we saw they might used the green tea paste.

What a delicious cake! I like the texture of your sponge layer :) I use matcha powder (not meant for baking too), the colour is lighter...I usually use about 2 teaspoons, or maybe after mixing with other ingredients in your sponge cake (eg golden syrup), the colour became darker??

Hi, is 20ml milk for this recipe correct? cos i notice you use 2/3 of the original choc sponge cake ingredients but the amt of milk here is not 2/3. Look forward to your advice cos i will be making it soon. Thks :)May

Really appreciate your quick response. Is there a special reason why cold eggs are used? i am confused cos in other sponge cake recipes, we r told to use room temp eggs. i dont hv a machine so will be using hand whisk to whisk the eggs. Are there other pitfalls for me to note so that this 1st sponge cake will turn out good? Thks alot. May

May,what I learnt from a recipe book, if you have small cake mixer, it is better to use cold eggs from the fridge for easy rising. Since you use hand whisk, then you should use cold eggs.But I bet you will need to take very long hour to beat egg using hand whisk. Why not buy a small mixer, very cheap, less than RM100.